‪#‎Goatcheese‬and beet is a classic combination, and a marriage made in heaven. Keeping those base flavors intact is the key while adding another dimension to something very classic. I just tried to add more depth to the textures and slight hit of sweetness and capsaicin as it rolls across the palette and crunch and sweetness from the sweet potato crisp. The only way to ensure that the whole experience is subtle and flavorful is to have a chilli with right capsaicin (heat level), which do not send panic signal to your pain pathways☺. The dragon fruit gives freshness and vibrancy to the whole combination, so I suggest you try and get this rather than substituting of discarding from the recipe, though it will work☺. You don’t have to bother too much on the presentation part as you can use your own imagination, but the elements that go in to the recipe.

Deseed and cut the chillies in to fine strips and let remain in the mixture of vinegar, lime juice, whey , honey and salt for 2 hours in the refrigerator

Roasted beetroot

1 large beetroot
1 tablespoon olive oil
salt and pepper to season

Wash and dry the whole beet. Coat with olive oil and then season with salt and pepper. Cover the beet fully with an aluminum foil and then roast it for 45 mins at 180 degree Celsius and let it cool

Sweet Potato crisp

Slice the sweet potato in to thin slices and soak it in salt eater for 10 mins and fry it to crisp

Construction

Use a slicer to slice the beet and dragon fruit and then use a cookie cutter to shape them to round discs.

Place the sweet potato crisp, place a slice of beet and then carefully spoon in a dollop of goat cheese. Layer the dragon fruit slice on top of another slice of beet and carefully place on the goat cheese mousse and then garnish with the pickled chillies as shown in the pic